Heat the oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or 10-inch tube pan; if using a loaf pan, line the bottom with parchment.

Whisk the flour, baking powder, and fine salt together in a medium bowl. Set the dry mixture aside while you prepare the batter.

Beat the softened butter and sugar on medium speed for 3–5 minutes, until pale and fluffy. This thorough creaming step helps create a fine, even crumb.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, scraping the bowl if needed.

Add the flour mixture in three additions, alternating with the milk in two additions. Mix only until the batter is combined and do not overbeat once the flour is incorporated.

Transfer the batter to the prepared pan and smooth the top. Bake for 60–75 minutes, beginning to check around 60 minutes, until golden and a wooden pick inserted in the center comes out clean or with a few moist crumbs.

Cool the cake in the pan for 10–15 minutes, then turn it out onto a rack. Let it cool completely before slicing so the crumb can set properly.

Combine the strawberries, blueberries, raspberries or blackberries, sugar, lemon juice, and optional lemon zest in a bowl. Let the berries stand for 20–30 minutes, stirring once or twice, until juicy.

Slice the cooled cake and spoon the berry medley over each serving. Add whipped cream or vanilla ice cream if desired.